Sweet potato tofu is a nutritious and light delicacy, known for its smooth texture and mild flavor. The process begins with soaking soybeans in water for 15 hours (about 24 hours in winter) to soften them. After washing, the beans are ground into a fine slurry using a crusher, with a small amount of water added during the process. The resulting slurry is then transferred to a mixing tank, filtered to separate the liquid from the residue, and poured into an iron pot to boil at around 100°C. Once the soymilk is ready, approximately 700 grams of pre-pulverized sweet potato starch is gently stirred in. After about a minute of stirring, 50 grams of coagulant is added, causing the proteins from both the soy and sweet potato to curdle. The mixture is then placed into a cloth-lined box, pressed to remove excess water, cut into desired sizes, and cooled to form the final product.
Next, sweet potato sweet jujube is another traditional treat. It starts with selecting high-sugar sweet potato varieties like red or yellow heart types, which are left to cure for 15–20 days after harvest to enhance their sweetness. The potatoes are washed, peeled, and steamed until tender. After cooling, they are cut into 5–6 cm long, 2–3 cm thick pieces. These are then sun-dried or baked in an oven, turning them occasionally to maintain shape. Once the moisture content reaches about 35%, the pieces are reshaped into ovals and dried further until the moisture level drops to around 20%. This results in a delicious, chewy snack that has gained popularity and is now exported to Southeast Asian countries.
Another unique product is sweet potato yogurt. Fresh, undamaged sweet potatoes are washed, boiled for 3–5 minutes at 95–100°C, and mashed. The formula includes 40% sweet potato puree, 60% fresh milk, 6% sugar, 4% starter culture, and 0.3% compound stabilizer (agar: xanthan gum: monoglyceride = 0.2%: 0.5%: 0.05%). The ingredients are mixed, homogenized at 25Mpa twice, sterilized at 90°C for 15 minutes, and cooled to 40°C. A blend of bacilli and cocci cultures (in a 1:1 ratio) is then added, and the mixture is fermented at 40°C for 6 hours, followed by a 16-hour cold fermentation at 0–5°C. The result is a creamy, flavorful yogurt with a delicate texture and rich nutritional value.
Lastly, crispy sweet potato oil cake is a popular fried snack. Steamed sweet potatoes are peeled, mashed, and mixed with an equal amount of flour. Water is added to create a soft dough, similar to regular fried dough. The dough is then pan-fried until golden and crispy. To prevent sticking, a small amount of oil is added during frying, ensuring a delightful, crunchy texture. This simple yet tasty treat is enjoyed across many regions.
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